Tomato Sauce

I don’t really remember my mother preparing chicken cutlet parmesan, however to do have fond memories of her preparing tomato sauce.  The house would smell of tomato sauce for what it seemed like for days.  On a summer afternoon on a Sunday, it was at its best.  She‘d start off early, like 10:00 am.  The changes, the progression for the different smells as the tomatoes sauce cooked was unbelievable.  

I started out at 9:00 am to start.  At all costs, use San Marzano tomatoes.  It brings a nice flavor and is rich.  First I’ll make the tomato sauce.  

I purposely keep the windows open a bit so to make the neighbors jealous!

Tomato Sauce

2 – 28 oz. cans San Marzano peeled tomatoes

½ cup olive oil

1 onion chopped

3 cloves of garlic pressed

1 tsp. red pepper flakes

1 tsp. thyme

10 or so basil leaves

½ cup parsley

½ cup parmesan cheese

1 - 2 cups red table wine

*1 carrot, peeled
*1 celery stalk, peeled

Salt and black pepper

i have a sensitive stomach so i always put 1 tsp of baking soda in to the tomato sauce as it cooks.  the tomato sauce will foam up, its temporarily normal.  it will adjust the PH levels.  *when the sauce is done, throw out the celery and carrot.  it it if you'd like.

In a 5 – 6 quart Dutch oven, the olive oil, onions, garlic, and red pepper flakes and simmer for about 10-15 min.  Put the tomatoes in a big deep bowl and crush with your hands.  Transfer the tomatoes into the Dutch oven and turn the flame on high just until it boils.  Turn the flame quickly on simmer. Place the rest of the ingredients in.

Let the tomato sauce run its course, stirring every 30 min.  Be sure you have it on simmer, UNCOVERED.  The tomato sauce should be ready in 3-4 hours.  If the sauce gets to thick, you can add can add water to it on an as needed basis.